Cream of Pea Soup
Goat Cheese Flower Crouton
Spring is just around the corner but…No need to wait another month to serve this super-easy, spring-inspired soup! It is made with frozen peas and just a handful of ingredients.
Frozen peas are simply delicious, inexpensive, and convenient. They are picked and flash-frozen at the peak of freshness so they are always sweet and tender. Turn a bag of plain ol’ peas into something extraordinary, a soup that is quite pretty and awfully tasty.
And if fresh edible flowers are not readily available, you can serve the soup with a (still fabulous) goat cheese crouton topped with fresh herbs like mint or dill.
Cream of Pea Soup Recipe
Cream of Pea Soup
- 1 lb. frozen petite peas
- 1 1/4 c. good chicken broth
- 1/8 t. cayenne pepper
- 1/8 t. ea. kosher salt and white pepper
- 1 T. lime juice
- 1/4 c. heavy cream plus a little more for drizzle
Cook peas according to package instructions (do not overcook). Immediately drain in a colander.
Place peas, broth, cayenne, salt, and pepper in a high-performance blender (like Vitamix). Select Hot Soup program.
When the cycle is complete add lime juice and cream. Blend for an additional 10 seconds. Taste for seasoning and balance. Cayenne and lime should be background notes to “wake up” the flavor profile (a technique from Chef Daniel Humm). Add a bit more broth if necessary to get a smooth velvety soup consistency.
Ladle soup into warm small bowls. Swirl a drizzle of cream around the edges.
Can also be served chilled. Both equally great.
(Updated: If using a traditional blender – let the cooked peas come to room temperature. Blend peas, room temperature or chilled broth, and seasonings in the blender. Transfer soup to a pot and heat on the stovetop. When hot, remove from heat and whisk in lime juice and cream. Alternatively, use an immersion blender).
Goat Cheese Flower Croutons
- french baguette
- olive oil
- goat cheese
- sea salt
- edible flower petals (or fresh herbs)
Slice baguette on the bias. Lightly brush both sides of bread with olive oil. Toast in a toaster oven until golden brown. Immediately spread goat cheese on warm toasts. Sprinkle with a bit of salt. Lightly drizzle olive oil over goat cheese. Sprinkle goat cheese toasts with small flower petals.
More Green Soup Please
Broccoli and White Bean Soup – Tempeh Croutons
Green Velvet Soup – Spinach, Zucchini, Potato
Chilled Sugar Snap Pea & Mint Soup – Mashed Avocado, Tomato Concassé
Herbed Split Pea Soup – Parsley, Sage, Rosemary, Thyme with Ham and Potato
“Spanish Influence” Chilled Soup – Fire-Roasted Chiles, Almond, Sherry
Roasted Broccolini Soup – Creme Fraiche, Meyer Lemon